material

270g high-gluten flour, 120g Tang Zhong, 1 egg, 30g sugar, 4g yeast, 2g salt, 20g vegetable oil, 80g water (water can increase or decrease according to the water absorption of flour), cocoa layer-1 tablespoon cocoa powder, 20g flour, 40g milk, 20g egg.

working methods

1. Make the cocoa layer-cocoa powder+flour sieve first, then put the milk, egg liquid, sugar and oil into the milk pot and stir well. Boil with low fire, stir until saccharified, and sieve into powder. Turn off the fire, let it cool, put it in a fresh-keeping bag and arrange it into a rectangle and freeze it until it is hard.

2. Mix and knead the toast raw materials into a smooth expansion stage, then add oil and knead until a thin and firm film can be pulled out, cover with plastic wrap and relax at room temperature for 30 minutes.

3. Roll it into a rectangle twice the size of the cocoa layer, take it out and put it in the middle, then wrap it with the cocoa layer, pinch it, fold it three times, and finally arrange it into the length of toast box. Cut the top of 2 knives along the length and braid it (as far as possible), put it in the plastic wrap of the toast box cover, ferment it in a warm and humid place for 8 minutes, and put it in a preheated oven to brush the eggs.